Effects of Low Sodium Formula on Edible Quality and Oxidation Characteristics of Sauced Yak Meat

This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) and sodium pyrophosphate were incorporated to partially replace sodium chloride (NaCl) during the marination process. The objective was to assess the effects of these low-sodium composite salts on yield, edible quality, lipid oxidation, and protein oxidation of yak meat in sauce, while also determining the optimal ratio of composite substitutes for sodium salts. The findings revealed that an increasing substitution of sodium pyrophosphate and KCl resulted in a significant increase in product yield (P<0.05) and improved meat color and stability (P<0.05). Moreover, the TBARS values of all groups exhibited a significant decrease compared to the blank group (P<0.05). The carbonyl contents of all groups were lower than those of the blank group, demonstrating a significant decrease (P<0.05). Additionally, the decrease in sulfhydryl contents was significantly inhibited (P<0.05). Overall, the degree of lipid oxidation and protein oxidation was significantly reduced (P<0.05). In conclusion, the substitution of sodium pyrophosphate and KCl for NaCl led to enhanced sensory quality of yak meat and reduced oxidation. The most optimal outcome was observed when the compound salt ratio was 50% NaCl, 30% KCl, and 20% sodium pyrophosphate. These findings provide valuable data support and novel insights for enhancing the quality of low-sodium yak meat products.